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Spinach-and blomkålsbhaji

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Spinach-and blomkålsbhaji

1tspGround turmeric
1tspGround cumin
1.25tspCayenne pepper to taste
2cloveCrushed garlic
2tspGround coriander
2Large coarsely chopped onion
2.5cmMinced ginger root
3dlVegetable stock
4tbspVegetable ghee or oil
400gChopped tomatoes from the Tin
500gFresh spinach or 225 g of frozen spinach.

Instructions for Spinach-and blomkålsbhaji

To prepare the Spinach-and blomkålsbhaji recipe, please follow these instructions:

Part b the cabbage into small florets and remove the stick. Cut the stems of the spinach leaves.

Heat the ghee or oil in a large saucepan and add the onion and cauliflower florets and cook them over low heat for about 3 minutes. Stir often in them.

Add the garlic, ginger and spices and cook it lightly for 1 minute. Stir often in it.

Stir in tomatoes and broth in and season with salt and pepper. Bring to the boil, put a lid on, turn down the heat and simmer for 8 minutes.

Came the spinach in the Pan and stir well to get the leaves soft. Put the lid on and simmer for 8-10 minutes to the spinach and the flower the cabbage is tender. Stir often in it.

It came over on a preheated serving dish and serve it hot.